Which culinary position specializes in working with chocolate and confections?

The culinary position that specializes in working with chocolate and confections is the Pâtissier. This role specifically focuses on desserts, pastries, and sweet items, including chocolates, cakes, and other confections. A Pâtissier is skilled in the techniques of baking and pastry making, which includes tempering chocolate, creating ganaches, and crafting various types of desserts that require a deep understanding of sugar and cream work.

Other positions mentioned have different areas of focus. For instance, a Boucher is primarily involved in butchery, preparing meats and ensuring they are properly cut and presented. The Entremetier is responsible for vegetable dishes and starches, while the Garde manger oversees cold dishes, including salads, charcuterie, and appetizers. Understanding the specific responsibilities of each position clarifies why the Pâtissier is the designated specialist for chocolate and confections.